Prep 15 mins
Cook 45 mins
Vegan Banana Bread made with spelt flour, pecans, and maple syrup
- 3 ripe bananas
- 1⁄2 cup maple syrup
- 3 tablespoons canola oil
- 1 1⁄2 cups spelt flour
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup pecans
- Heat oven to 350°F.
- Oil a loaf pan.
- In a bowl, mash bananas and mix in the maple syrup, canola oil, and vanilla.
- In a separate bowl sift the dry ingredients together, adding the nuts last.
- Blend the wet and dry mixtures and pour into the loaf pan.
- Bake for 42 minutes.
I followed the recipe almost to a 't', except for that I used maple flavored agave syrup since I didn't have maple syrup. This is a delicious, easy cake to make! I love that it's vegan. I used whole grain spelt not refined for anyone that's wondering which to use as I was...
Update: 2 days later this bread is still delicious, but as the flavors have developed I would definitely reduce the maple syrup even further. Next time I will add 3 TBS. Original review: This is the best banana bread recipe I've tried! It's very moist and flavorful. I reduced the maple syrup to 1/4 cup because I added some chocolate chips. Otherwise, I followed the recipe as written. Thanks for sharing!!!
This is amazing! Wondered where the soy/almond milk was but took it on faith and followed the recipe since the maple syrup and banana provided plenty of moisture and it is delicious! The maple syrup gives it a rich flavour, I can't imagine replacing this beautiful flavour with agave as some reviewers have mentioned, but to each their own. Highly recommend and try the original version before you start making changes...it's perfect as is. Having said that, will have to make a chocolate chip, nut free version for my daughter's school lunches. Thank you for sharing!